Zebra Cake
This is a remake of the original recipe which was published here about 5 years ago. It is really taking marble cake to the next level. It is basically the technique of spooning the batter into the pan and it just require a little patience. If you don't have the patience, then just swirl the batter into a marble cake. But as you can see in the video, the end result looks astounding. The only difference I made was using a combination of almond and coconut flour while the original version used solely coconut flour. I also reduced the portion for the chocolate batter so that it doesn't overwhelm the vanilla color. This zebra cake offers the best of both worlds as we can savor the classic vanilla and chocolate flavors in every bite. It has a soft and fluffy texture with a delicious taste.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. In a bowl, add all the dry ingredients and mix to combine.
4. Add all the wet ingredients and whisk to combine.
5. Divide the batter into 2 portions at 60% and 40% respectively.
6. Add the unsweetened cocoa powder and water into the smaller portion of batter (40%) and mix until smooth. This is to make the chocolate batter into a pourable consistency.
7. I used a 7-inch round baking pan with a removable bottom, greased and lined with parchment paper.
8. Spoon the batter onto the middle of the pan, alternating between the original and chocolate batter until all the batter is used up. The batter will spread naturally, and it is fine if it does not spread perfectly as all zebra cakes have a unique pattern.
9. Tap the pan for a few times to spread the batter equally.
10. Use a wooden skewer to make a pattern on the surface as shown in the video (optional).
11. Bake for about 50 mins or until a wooden skewer comes out clean.
12. The cake can be kept at room temperature for a few days if you have a dry and cool climate. Otherwise, it's better to refrigerate earlier. It can be refrigerated up to a week or frozen for months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 5.2 g
Dietary Fiber = 1.9 g
Net Carb = 3.3 g
Calories = 219
Total Fat = 19.4 g
Protein = 6.8 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
